“From the front there’s a misconception that it’s a cheap takeaway shop because we didn’t want to go flashy, it’s not the spot for that,” Curic says. He grew up in the nearby suburb of Carramar.

Curic wanted to reference the former takeaway and convenience-store site, so he has kept its 1970s wood-panelled walls and brick bar. The only changes are a purple and yellow neon sign promising the “Best Burgers in the West” and a large photographic mural of the free-range, black-Angus cattle used in the burgers.

“People want to smash a burger in a comfortable environment,” he says with a smile.

Burgers on the menu include a classic beef hamburger with beetroot, tomato, caramelised onion, lettuce and a house-made, smoked-barbeque sauce. There’s a cheeseburger with beef, cheese, pickles, onion, tomato and mustard. And a traditional chicken burger.

“I wanted to make burgers that evoke childhood memories, like the way you’d order a chicken burger for your school lunch.”

The burger patties are made daily by Curic’s father, who opened the first burger shop in Belgrade, Serbia in the ’70s. He has spent his entire life working in the industry.

The hot-n-sticky chicken wings are brought over from Pub Life Kitchen. There is also old-school beer-battered potato scallops. For sides go for the fries and creamy, buttery mash and gravy.

There is also a soft-serve machine, ice-cream sandwiches, milkshakes and Coors beer on tap.